A make-ahead baked French toast that does most of the work the night before. Raisin bread slices are nestled in a pan, soaked overnight in a spiced egg and milk custard, then baked in the morning until puffed and golden. The raisins add natural sweetness so you barely need syrup, though a drizzle never hurts. Mary April’s version is simple and satisfying — good for a weekend breakfast or a holiday morning when you want something warm on the table without a lot of last-minute effort.
Ingredients
6 slices raisin bread
4 eggs
1 c low-fat milk
2 tsp vanilla extract
1 tsp cinnamon
3 Tbsp brown sugar
Cooking spray
Pancake syrup and fruit, for serving
Instructions
Trim the crusts from the bread slices.
Coat a medium baking pan with cooking spray.
Place the bread slices in a single layer in the pan.
In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon, and brown sugar.
Pour the egg mixture evenly over the bread.
Refrigerate for at least 1 hour, or overnight, to allow the bread to fully soak up the custard.
When ready to bake, preheat oven to 350°F.
Bake at 350°F for 30–35 minutes, until golden brown and center is set.
Serve warm with pancake syrup and fresh fruit.
Make it overnight: This is best prepped the night before — the longer the bread soaks, the more custardy and rich it becomes. Just pull it from the fridge and pop it in the oven in the morning.
